Pasta And Bean Salad With Feta Cheese Food

PASTA AND BEAN SALAD WITH FETA CHEESE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt. Drain.
• Rinse pasta with cold water; drain well. Place in large bowl. Add remaining ingredients; mix lightly.
• Refrigerate 1 hour.

THREE BEAN SALAD WITH FETA CHEESE

Steps:

• Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
• Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

ITALIAN PASTA & BEAN SALAD

Steps:

• Cook pasta according to directions; drain.
• Rinse with cold water.
• Prepare vinaigrette while pasta is cooking.
• Stir all vinaigrette ingredients together in large bowl.
• To Roast Pepper Take 1 large red bell pepper, roast under broiler or on barbecue rotating frequently until skin is black.
• Place warm pepper in sealed zip lock bag for 5 minutes.
• Peel skin off pepper while it is still hot.
• Seed and chop pepper.
• Stir pasta, pepper, canned ingredients and onion into vinaigrette. Add salt and pepper to taste.
• Chill and serve.
• Top with feta cheese if desired.
• Enjoy!

CANNELLINI BEAN SALAD WITH FETA CHEESE AND MINT

Steps:

• In a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta.
• Taste for seasoning and adjust with salt and pepper.
• Let the salad stand for 30 minutes.
• Toss gently before serving.

BLACK BEAN SALAD WITH FETA

Steps:

• Combine black beans, oil, vinegar, parsley, and scallions and marinate a minimum of 1 hour.
• (Overnight is best) Before serving add feta, tomatoes and green peppers.

GARBANZO BEAN SALAD WITH FETA CHEESE

Steps:

• Drain one can of garbanzo beans. Chop all other vegetables and add to beans.
• Mix dressing ingredients together; toss with salad.
• Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve.
• If desired, you may also add a few Kalamata olives on top of each plate.

PASTA SALAD WITH GARBANZO BEANS, TOMATOES AND FETA CHEESE

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
• Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.)
• Mound salad on large shallow platter. Garnish with additional mint.

GREEN BEAN AND FETA SALAD

Steps:

• Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
• For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

PASTA WITH TOMATOES, GREEN BEANS & FETA

Steps:

• Start a large pot of water to boil with 1 tbsp.
• salt.
• While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
• Add feta.
• Let sit at room temperature 15 minutes or longer.
• Taste and adjust seasonings.
• Add pasta to boiling water.
• Cook 5 minutes.
• Add beans.
• Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
• Drain, toss with tomato mixture and serve.
• The tomato mixture, without the herbs, can be made hours ahead.
• Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.